Roasted Beet and Pine Nut Pilaf
Arugula-Almond Salad
Ingredients
- 2 large beets, peeled and cut into wedges
- ¼ cup olive oil, divided
- 1 cup chopped onion
- 1½ cups bulgur wheat
- 3 cups vegetable broth
- ½ cup golden raisins
- ¾ tsp salt
- ¾ tsp pepper
- ½ cup pine nuts
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 425°F. Combine beets and 2 Tbsp oil on a large rimmed baking sheet. Bake 25 to 30 minutes or until tender.
- Meanwhile, sauté onion in 2 Tbsp hot oil in a large, heavy saucepan over medium-low heat 3 minutes or until tender.
- Stir in bulgur; cook 1 minute, stirring constantly. Stir in broth, raisins, salt, and pepper; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until liquid is absorbed.
- Toast nuts in a dry skillet over medium-low heat, stirring often, 1 to 2 minutes or until fragrant.
- Fluff bulgur with a fork; stir in beets, nuts, and basil.
Side Dish Ingredients
- 1 (10-oz) pkg baby arugula
- 1 red onion, thinly sliced
- ¼ cup sliced almonds
- ¼ cup olive oil
- 2 Tbsp red wine vinegar
Side Dish Instructions
- Combine arugula, onion, and nuts in a bowl. Whisk together oil, vinegar, and salt and pepper to taste in a bowl. Drizzle over arugula salad; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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